Directions :
1. Cut chicken.
2. Mix chicken and all other ingredients in a bowl.
3. Place bowl in refrigerator and let marinade for at least 30 minutes.
4. Saute on medium heat until chicken is cooked (about 10 minutes).

I usually serve with quinoa and green beans. It makes enough for Tim and I to eat dinner, plus a lunch for Tim.

Note : Tim said it tastes amazing with a little dijon mustard. I am not a huge mustard fan, so I have not tried it.

Directions:
1. Combine chicken, tomato, carrots, bell peppers, and tomato juice in crock pot and stir.
2. Add spices to mixture and stir.
3. Add chicken broth and stir.
4. Set crock pot on high for 6 hours.
5. When you have about 15 minutes left on the crock pot, add in uncooked noodles.
6. Before serving, sprinkle mozzarella cheese over soup.

Directions:
1. Start quinoa. Pour quinoa and 1 1/2 cup water in saucepan and bring to a boil. Lower heat once waterline is even with quinoa.
2. Saute chicken, olive oil, sesame oil, lemon juice, garlic, and ginger in wok until chicken is no longer raw.
3. Add vegetables and stir.
4. Scramble eggs and stir in to wok.
5. Add quinoa to wok.
6. Continue to saute until vegetables are cooked and liquid is absorbed into mixture.

Directions:
1. Start quinoa. (Pour quinoa and 1 1/2 cups water in a small saucepan. Bring to a boil. When water level is just above quinoa, place on low heat until water is cooked in).
2. Saute chicken, tomato sauce, cumin, garlic, and paprika until chicken is no longer raw.
3. Stir in peppers and mushrooms.
4. Saute until juices are absorbed into chicken.

You can either serve this mixture over quinoa or mix the quinoa in. I usually sprinkle Mozarella cheese on top of each serving.